Roasted Garlic And Three Cheese Spread Recipes

Steps:

• Mix all ingredients, except the bread, together in a large bowl. Spread on bread and toast.

Steps:

• Cut off top of garlic bulb to expose cloves. Spray garlic lightly with cooking spray and wrap in aluminum foil. Bake at 400°F until very tender about 30 to 40 minutes.
• Cool slightly and gently press cloves to remove from skins. Mash cloves with fork.
• Mix cheeses, garlic, and white pepper in medium bowl, adding milk 1 tablespoon at a time. Add just enough milk to make desired spred consistency.
• Refrigerate a minimum 3 to 24 hours. Best if chilled 24 hours.
• Spoon into serving bowl and serve with veggie and croustades or Wheat Thins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.
• Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.
• Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.
• Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Trim root end from garlic cloves and remove skin. Place cloves on a large square of aluminum foil. Place thyme sprigs among the garlic, sprinkle with salt and pepper, and drizzle with olive oil. Fold up the sides of the foil to create a packet and place on a baking sheet.
• Bake in the preheated oven until garlic is soft and golden brown, 45 minutes to 1 hour. Discard thyme and let garlic cool.
• Place cream cheese into a medium bowl. Add garlic on top and mash cloves with a fork. Season with additional salt and cracked black pepper to taste, and stir mixture until evenly combined. Alternately, you may use a small food processor for a smoother consistency.

Steps:

• Cut off top of garlic bulb to expose cloves. Spray lightly with cooking spray and wrap in aluminum foil; bake at 400 degrees until very tender, about 35-40 minutes.
• Cool; gently press cloves to remove from skins. Mash cloves with a fork.
• Mix cheeses, garlic and white pepper in a medium bowl, adding enough milk to make desired spread consistency. Refrigerate 2-3 hours for flavors to blend.

Steps:

• Preheat the oven to 375 degrees F; position a rack in the center of the oven. Line a baking sheet with parchment paper or lightly coat with cooking spray; set aside.
• With a serrated knife, cut the top quarter off the garlic head to expose the tops of the cloves. Place the garlic, cut side up, on a sheet of foil large enough to enclose it; drizzle with olive oil. Close the foil completely around garlic, crimping the sides and top so no steam can escape. Roast the garlic in the oven until softened and cooked through, about 30 minutes. Carefully remove the garlic from the foil and, squeezing from the bottom, release the roasted cloves into a medium bowl. Add the eggs and milk, stir to combine, and set aside.
• In a large bowl, whisk to combine the flour, baking powder, pepper and salt. Use a pastry blender, two knives or your fingers to combine the butter to make the mixture crumbly.
• Add the wet garlic mixture to the dry flour mixture and gently stir. Add the scallions; gently combine to evenly distribute. If the dough seems too dry, add more milk, a tablespoon at a time.
• Turn the dough out onto a well-floured work surface. With your hands, pat into a 6-by-9-inch rectangle. Cut into 6 squares and then cut the squares in half diagonally. Place the scones on prepared baking sheet, spaced 1-inch apart.
• Bake until golden and cooked through, 25 minutes. Serve with the Cheesy Herb Spread.
• Place the cream cheese, Gorgonzola, butter, garlic powder, onion powder, salt and cayenne in a food processor and pulse until well blended. Add the herbs and pulse until combined. (Alternatively, mix all ingredients with a spoon in a large bowl until combined.) Chill in refrigerator until ready to use.
• Yield: 1 1/2 cups

Steps:

• Heat oven to 450°F. Cut one-fourth off top of garlic bulb; drizzle with oil. Wrap bulb in foil. Bake 30 minutes or until tender. Cool 10 minutes.
• Squeeze softened garlic into food processor; add cheeses, 2 teaspoons rosemary, the lemon juice, salt and pepper. Cover; process with on-and-off pulses 30 seconds. Scrape sides. Process 20 seconds longer or until smooth.
• Spoon spread into serving bowl. Garnish with additional rosemary. Serve with bagel chips. Store remaining spread covered in refrigerator.

Steps:

• In a small bowl, beat cream cheese and oil until fluffy. Add the Parmesan cheese, onion, garlic and pepper; beat until well blended. , Spoon into a small container. Cover and refrigerate at least 1 hour. Serve with flatbread, focaccia or crackers. Store in the refrigerator.